1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil 2 Tbsp. maple syrup 1/2 tsp. crushed red pepper flakes 1 1/2 lb. baby carrots kosher salt and freshly ground black pepper Preheat oven to 400 degrees. Combine all in a bowl and mix. Put on baking sheet and cook for 30-40 minutes, until slightly … Continue reading
From Food and Wine magazine, July 2020 Serves 6 (I made two large sandwiches and saved extra cheese mixture for another time) 1 cup fresh corn kernels 3 oz. English-style cheddar cheese, shredded (about 3/4 cup) 1/2 cup mayonnaise 1 oz. caciocavallo cheese or provolone cheese, shredded (about 1/4 cup) 1/4 cup finely chopped shallot … Continue reading
Taken from the June edition of Southern Living magazine this dish is quick, easy and impressive. My only comment would be: don’t skip the lemon zest, it fuses all the flavors together in a surprising way! 1 bunch scallions 12 ounces medium-size peeled deveined raw shrimp 2 tsp. lemon zest (from 1 lemon) 1 … Continue reading
From Giada’s Family Dinners book, and I quote: “Refreshing, light, and decadent, these squares are a cross between mini cheesecakes and everyone’s favorite lemon bars. Nonstick cooking spray 8 ounces purchased biscotti 6 Tbsp. (3/4 stick) unsalted butter, melted 3 Tbsp. grated lemon zest 1 (12 ounce) container fresh whole-milk ricotta cheese, drained 2 … Continue reading
This “pizza” is made with mashed potatoes, and contains a tasty filling of garlic, tomatoes, capers and Kalamata olives. 4 large russet potatoes 1.5 cup extra virgin olive oil 3 garlic cloves, finely chopped 1 large tomato, chopped 2 Tbsp. capers, rinsed 1/4 cup chopped Kalamata olives Cut up and boil the potatoes in salted … Continue reading
Makes 6 to 8 servings 1 pound boneless, skinless chicken thighs, cut into 1 inch pieces 3 cups chicken broth 1 large onion diced 8 oz. baby bella mushrooms, stems removed, sliced and sauteed 2 Tbsp. sugar 1 cup cooked rice 1 can coconut milk (about 13 oz.) 1/2 red bell pepper, thinly sliced 3 … Continue reading
Red Wine, White Wine, Fine Food Too! 